Instructions:

2. Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the eggplant, heat a grill pan or cast-iron skillet over medium-high heat until hot.)

3. Stir the olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill the eggplant for 3-4 minutes per side, until tender and golden brown. Transfer the eggplant slices to a rimmed baking sheet with the short edges facing you.

4. Stir the ricotta cheese, parmesan cheese, and half of the basil together in a medium bowl and season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of the eggplant about 1 inch from the bottom edge, leaving a ¼-inch border on each side roll each slice away from you and arrange the rolls seam side down on the baking sheet. Spoon the tomato sauce over the rolls and place them in the oven for about 15 minutes to warm through. Top with a sprinkling of parmesan cheese and the remaining basil and serve warm.
Savory Tomato Sauce

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